Au-gratin Rutabaga with Poblano Peppers

If you like au-gratin potatoes try this zesty alternative, it’s made with RUTABAGA

Serves: 2-3

Prep: 15 min

Cook:  50 min

Ingredients:

• 1 large organic rutabaga, peeled and sliced thin (1cm)
• 1/2 poblano pepper, diced
• 1/2  yellow onion, sliced thin
• 2 cloves of garlic, minced
• 3/4 C 1% milk
• 1/4 C light sour cream
• 1/2 C white cheese (I like a blend of swiss, monterey jack, and provolone).
• 1/2 C sharp cheddar
• 1/4 C sharp cheddar (reserve for end).
• 1 tsp sea salt, 1 tsp fresh ground pepper, and 1/2 tsp of paprika, 1tsp dried parsley

Instructions:

1. Slice Rutabaga on a mandolin or carefully with a sharp knife.
2. Cut up ingredients 2-4 (Poblano, onion, and garlic) and saute for 4 min on med high ( I use olive oil Pam, but you can use butter or olive oil).
3. Boil rutabaga slices for 4-5 min and strain and place in medium casserole, then add sauteed mixture to casserole as well.
4. In a medium pot bring milk to a simmer and cheeses stir until melted then add spices.
5. Pour cheese mixture over ingredients in casserole.
6. Add 1/4 cup of light sour cream and mix well.
7. Sprinkle top of casserole with 1/4 C sharp cheddar id desired. Bake at 400 degrees covered for 45 min.

Enjoy~

Rutabagas